In an alley lined with roast-goose restaurants, 60-year-old Yue Kee is the king. Order gorgeous plates of coppery-skinned charcoal-roasted goose (half is plenty for four people) and sample house specialities including soy-braised goose web (feet), wine-infused goose liver and stir-fried goose intestines. If that's not your speed, there are plenty of standard Cantonese dishes on offer. Book ahead. Yue Kee is a Michelin-star restaurant.
If you haven't booked and don't want to wait for a table, get takeout and down it with your drink of choice from the nearest convenience store. A whole goose is HK$540 to HK$600, and half HK$270 to HK$300.